(6-inch mold) The details are as follows: 350g cream cheese, 75g caster sugar, 3 eggs, about 50g weight, 150g cream, 10g corn starch.
Main Formula Main formula
This time, too, attention was paid to raw materials. Go straight to the expensive ones. kiri's cream cheese is not too famous, the cream of the Blue Windmill just arrived today.
Plus three meow ten eggs, don't eat fear expired.
A 1kg container of cheese is cut directly by 1/3, and the weight cannot guarantee absolute accuracy. Then the cream cheese, which has been softened at room temperature for a while, is softened in heat-insulating water to ensure smoothness. Then I'm going to pour the caster sugar and cornstarch in three batches, just in case it doesn't melt all at once.
Stir the cheese Stir the cheese
The next step is to break three eggs into the cheese paste in three separate batches. Mix well in one, and fortunately the eggs are not bad.
Add eggs Add eggs
Stir well. Stir well
Next up is the soul of this cake, blue Pinwheel cream. The reputation of this cream is needless to say, but the taste is really good.
Pour the cream Pour the cream
The result, of course, is to stir well.
To make sure the mixture is fine, I put it through a strainer, and there's a lot of cheese residue.
Finally finally
Then spread a piece of silicone oil paper inside the 6-inch mold, because the spread is not particularly beautiful, resulting in the final product is indeed a corner step. If you can, of course, buy professional Basque paper.
mold
Pour the egg mixture into the mold and give it a gentle jolt to send the bubbles away.
